Garlic Chicken Stir Fry Recipe
This is such a lovely Garlic Chicken Recipe and it’s also very versatile, quick and easy to make!
Chicken and Garlic stir fry with black pepper being the full title, as you would usually sprinkle some freshly ground black pepper on top in addition to the cooking
How To Make Garlic Chicken
Lean Chicken (breast or thigh)
1/2 Small Onion
2 Cloves Garlic
2-4 Spring Onions (depending on size)
1-2 ts Black Pepper (fresh ground)
1ts Chicken Stock Powder (1/2 cube)
2 tbs Oil
2 tbs Oyster Sauce
1 tbs Thai Seasoning Sauce
3 tbs Water
Wash, cut and slice the chicken into bite size pieces
Slice the onion to make rings
Peel and cut spring onions about (2″ logs)
Slice the garlic and beat the egg
Pour the oil into a wok and heat to medium high heat
Add garlic, stir fry until good aroma comes
Add the chicken and stir fry until practically cooked
Add Thai seasoning sauce, oyster sauce, sugar, chicken stock and pepper and stir simmer for about a minute before you…
Add the onions followed by the beaten egg and then the spring onions
Flip when the egg starts to firm up and cook for about a minute further and….
That’s it, you just made Chicken and Garlic Stir fry…. Done! Enjoy
Loosely fill a bowl with hot jasmine rice and serve the garlic chicken on top, garnish with coriander and voila! A really nice dish to compliment is our Thai Chicken Coconut Soup or Tom Yum Gung if you fancy something spicy try our Beef Penang Curry or maybe just add a Thai Omelette.
More info on this recipe can be found at the Thai Food Blog-Garlic Chicken Recipe
Khwanjai’s Top Tips:
If you want to change this recipe from chicken, to pork or prawns, it’s as simple as swapping the ingredients, heck you could even try beef if you like. Here’s a useful link to our Preparing Prawns Thai Style Video (opens new window)
If you prefer things a little more spicy, slice a few (2 or 3) chillies and add with the spring onions. If your dining companion doesn’t like so much spice, don’t slice them until they’re on your plate and it’s easy for your companion to pick them out.
If you like REALLY spicy slice the chillies up finely and add with the garlic, but you can easily mask the more subtle flavours.
Note how Khwanjai adds the egg to the sides of the wok, this is to stop it mixing with the gravy and forming a brown sludge. It still soaks up a lot of the gravy as you will see but remains recognisable as egg. She flips it only when it has firmed up a bit also this way the spring onions get minimal cooking keeping them crisp
This is the full video with only about 5 seconds of cooking edited out and the sun was going in and out all day so lighting is a tiny bit up and down
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